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Nutrition FoM > What do we eat? Supply and Demand > Flashcards

What do we eat? Supply and Demand Flashcards

1
Q

What are eating behaviours usually dependent on?

A
  • Environment

- Cultural events

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2
Q

What is the relationship between deprivation and fast food places?

A
  • Highly deprived area usually means more fast food places
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3
Q

Give examples of starch carbohydrates

A

Bread, potatoes, rice, pasta, cereals

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4
Q

Give examples of intrinsic sugars

A
  • Within the cell

- Fruits (fuller for longer)

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5
Q

Give examples of extrinsic sugars

A
  • Not in cell

- Table sugar, honey, lactose in milk

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6
Q

Give examples of fibres

A
  • Insoluble- bran and whole wheat

- Soluble- fruit, oats, seeds

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7
Q

Give examples of animal protein

A
  • Meat, poultry, milk, eggs
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8
Q

Give examples of plant protein

A
  • Soya, nuts, seeds, pulses
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9
Q

Give examples of saturated fats

A
  • Meat

- Skin of poultry

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10
Q

Give examples of unsaturated fats

A
  • Avocados
  • Nuts
  • Oily fish
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11
Q

On what levels is food intake measured?

A
  • Population level
  • Community level
  • Individual level
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12
Q

Why measure food take at a population level?

A
  • To measure changes over time
  • To compare real intakes to RNIs
  • When food is in short supply
  • To make recommendations
  • To compare to other countries with relation to disease rates
  • When considering the case for fortification of foods
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13
Q

Why measure food intake at an individual level?

A
  • To make recommendations for health or for goals
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14
Q

How would you measure food intake at a population level?

A
  • Food balance sheets
  • Household surveys
  • National diet and nutrition surveys
  • Supermarket records
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15
Q

What food assessment methods can be used at an individual level?

A
  • Food diary or record
  • 24 hour recall
  • Diet history
  • Food frequency questionnaire
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16
Q

How accurate are food intake measurement methods?

A
  • Require a high degree of skill and care
  • Errors introduced at each stage of assessment
  • Inaccuracies can occur through forgetfulness, changing eating habits, assumptions, estimation of portion size
17
Q

What is the equation for energy balance?

A

Energy intake- energy expenditure = change in body energy stores

18
Q

Where do excess nutrients get stored?

A
  • Sugar- glycogen in liver and muscle
  • Fat- adipose tissue
  • Calcium- bones
19
Q

How is the body mass index (BMI) calculated?

A

Weight in kg/ height in metres squared

20
Q

What complications are involved with obesity?

A
  • CHD
  • Non-insulin-dependent diabetes
  • Cancer
  • Osteoarthritis
  • Gallstones
  • Sleep apnoea
  • Reproductive disorders
  • Psychological disorders
  • Social penalties
21
Q

What is the relationship between leptin and obesity?

A
  • Leptin deficiency is a rare cause of obesity
  • Obesity associated with high not low leptin conc.
  • Circulating leptin conc. positively correlated with body weight, BMI and body fat
  • Adipose tissue leptin mRNA higher in obese than non-obese
  • High leptin should suppress appetite and obese individuals
  • Desensitisation for leptin signal
22
Q

Why does leptin resistance occur in obese people?

A
  • Leptin transport across blood-brain barrier is a saturable system
  • Abnormalities at level of leptin receptor activation and/or signal transduction
23
Q

What are the causes of obesity

A
  • Genetics
  • Metabolic factors
  • Macronutrient balance
  • Dietary factors
  • Appetite control
  • Food choice and eating patterns
  • Psychological factos
  • Physical inactivity
24
Q

Why is physical activity decreasing nowadays?

A
  • Fewer occupations classified as very active
  • Increased use of computers and other technology at work (and leisure)
  • Physical activity in childhood is declining (TV and computer games)
  • Child safety- decline in playing outside
  • Leisure activities may be more important than occupation
25
Q

Why is obesity a significant health challenge in developed and developing nations?

A
  • Supply and demand

- Mismatch in energy balance can result in malnutrition

Nutrition FoM (2 decks)

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